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SOYA CHUNKS GRAVY

Soya Chunks Gravy is a protein rich food. It is easily to cook. It gives tasty, mildly, spicy.

YOU WILL NEED : Soya Chunks 100g Thillai’s Easy Chettinadu chicken Mix Onion - 4 slicedTomatoes - 3 choppedGreen Chillies 2 Oil Salt to taste Fresh Curry leaves PREPARATION METHOD : 1) In a pan add 2 cups of water and boiled it.Add choya chunks in it. until it gets soften. 2) Heat oil in a pan. Then add sliced onions and sauté until it turns transparent then add chopped tomatoes and green chillies saute for few mins. 3) Then add 3tsps of THILLAI’S EASY CHETTINADU CHICKEN MIX and soya chunks mixed wellCook for 10mins. 4) Garnish with the fresh coriander leaves. SERVICE SUGGESTION - Serve with hot Rice, Parotas, Dhosa, Chappathis, Idly, Idiyappam. - Now the Perfect soya Chunks Gravy is ready !!! - Serve : 4 Peoples.

MUTTON CHUKKA VARUVAL

Mutton Chukka Varuval Recipe is one of the easy mutton recipes ever.

YOU WILL NEED Mutton – 1 kg Thillai’s Chilli powderThillai’s Easy Madurai Mutton Fry Masala – 50g 3 Onions & Green Chillies Fresh Curry leaves Oil & Salt to taste PREPARATION METHOD 1) Heat oil in a pan, add chopped onion and Green Chilli sauté well for some time. 2) Add salt and THILLAI’S CHILLI POWDER ,cleaned lamb pieces and sauté it. 3) Added 50g THILLAI’S EASY MADURAI MUTTON FRY MASALA and mix it. 4) Then add water and cook for 20 mins Keep stirring the liquid till most of the water evaporates mutton gets brown colored emits aroma. SERVICE SUGGESTION Serve hot with rice, Chappathis, naan , Parotas, Idly. Now the Perfect Mutton Chukka Varuval is ready!!! Serve : 4 Peoples.

SPICY GINGER CHICKEN

Spicy Ginger Chicken is a flavorful, delicious chicken recipe to cook when you are lazy or even have as a dish for a dinner party. An easy and quick chicken dish to savor on!

YOU WILL NEED

Chicken– 1kg(boneless) Onion – 4 sliced Ginger– 4 tspn of grated Thillai’s Turmeric powder – 1 tspn Thillai’s Chilli Powder – 2 tspn Thillai’s Pepper Powder – 2 tspn Oil – 3 tspn Water- as required Salt – to taste Fresh coriander leaves

PREPARATION METHOD

1) Heat oil in pan. Then add sliced onions and ginger. Saute well for some time. 2) Add cleaned and washed chicken, 1 tspn of THILLAI’S TURMERIC POWDER, 2 tspn of THILLAI’S CHILLI POWDER, 2 tspn of THILLAI’S CORIANDER POWDER, 2 tspn of THILLAI’S PEPPER POWDER and add required amount of salt. 3) Add water and stirred well.Cook for 15 min or until chicken gets soften.

SPICY PEPPER CHICKEN

Spicy Pepper Chicken is a flavourful, delicious chicken recipe to cook when you are lazy or even have as a dish for a dinner party. An easy and quick chicken dish to savour on!

YOU WILL NEED

Chicken –1kg (boneless) Onion – 4 sliced Thillai’s Turmeric Powder – 1 tspn Thillai’s Chilli Powder – 2 tspn Thillai’s Coriander Powder – 2 tspn Thillai’s Garam Masala – 2 tspn Thillai’s Pepper powder – 2 tspn Oil – 3 tspn & Water- as required Salt – to taste Fresh coriander leaves – few

PREPARATION METHOD

1) Heat oil in pan. 2) Add sliced onions and crushed garlic. Saute well for some time. 3) Add 1 Kg chicken , 1 tspn of THILLAI’S TURMERIC POWDER,2 tspn of THILLAI’S CHILLI POWDER, 2 tspn of THILLAI’S CORIANDER POWDER, 2 tspn of THILLAI’S GARAM MASALA, 1 tspn of THILLAI’S CUMIN POWDERand salt. 4) Add water and Stirred well.Close and cook until chicken is done.

PALAKKAD CHICKEN CURRY

This chicken dish is so easy to make.  If  you use small chicken pieces then it will be more tasty. The masala is darker in colour which gives the curry a deep rich colour.

YOU WILL NEED Shallots / Sambar Onion – 15 Dry Red Chillies – 5 to 6 Thillai’s Coriander powder – 3 tblsp Thillai’s Chilli Powder – 1 tblsp Thillai’s Cumin powder – 2 Tbsp Thillai’s Garam Masala Powder – 1 tblsp Thillai’s Turmeric Powder – 1 Tbsp Coconut Oil – 1 tblsp + 3 tblsp Onion – 2 large sliced thinly Curry Leaves a handful Ginger Garlic paste – 2 tblsp Lemon Juice – to taste Coriander Leaves a handful chopped finely Curry leaves a sprig          PREPARATION METHOD 1) Clean and cut the chicken into medium sized pieces take in a bowl add salt and Thillai’s turmeric powder and mix well. leave to marinate for 30 mins. 2) Heat 1 tblsp oil in a kadai. Add in shallots and dry red chillies and fry for 3 mins. Remove to a blender. 3) Now in the same kadai. Add in spice powders and toast them for 2 to 3 mins. 4) Remove to the same blender and puree till smooth. 5)Heat more oil in the kadai. Add in onions and curry leaves and cook till golden. 6)Add in ginger garlic paste and mix well, now add in chicken and mix well. 7)Cover and cook the chicken till it is half done. 8)Add in the ground masala and mix well. Cover again and cook for 10 to 15 mins on low flame. 9)Turn off the heat and add in lemon juice, curry leaves and coriander leaves. Mix well.

ANDHRA CHICKEN GRAVY

Andhra Chicken Gravy Recipe is the most famous traditional chicken curry in the Andhra region. It’s simply made with chicken and few spicy.

YOU WILL NEED : Chicken-1/2 kg Dry Red chillies-4 Onion-2 finely chopped Tomatoes-3 finely chopped Ginger Garlic paste-1 tblspn Cumin seeds – 1Tbsp Cardamom to taste Cinnamon -1 inch piece Thillai’s turmeric powder -1 Tbsp Thillai’s Chilli powder-1 tblspn Thillai’s Coriander powder-1 tblspn Salt to taste Curry leaves-2 spring Coriander leaves for garnishing Coconut-1 cup & Cashews-4 tblspns PREPARATION METHOD: 1) Clean and cut the chicken into medium sized pieces take in a bowl Marinate the chicken with ginger garlic paste & thillai’s turmeric powder set this aside for 15min. 2) Heat oil in a kadai.Add in raw cardamom,cinnamon,cumin seeds and red chillies. 3) Add in onions and fry till golden. Now add in ginger&garlic paste and mix well.Now add in tomatoes and cook till oil separates. 4) Now add in thillai’s chilli and coriander powder. Pour in the blender masala of coconut and cashews to a smooth paste by adding some water and mix well. 5) Take a frying pan heat the oil in simmer and fry some curry leaves and add in the marinated chicken in this oil and sauté well Remove this and set aside. 6) Now add these chicken pieces in the gravy and mix well.Add required amount of water and salt bring that to boil. Cover and Cook this on a low flame for 30 mins. 7) Garnish with Coriander leaves and mix well . SERVICE SUGGESTION : Serve hot with rice. Tastes great with Idly, Dosa, Chapati or naan, Parotta, Idiyappam, Briyani. Now the perfect Andhra Chicken Gravy is ready!!! Serve : 3 Peoples

AMBUR CHICKEN BIRYANI

Ambur Chicken Biryani is a well known dish popular in Ambur. This recipe will yield you a good Ambur.

YOU WILL NEED : Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 4 Sliced Tomatoes – 4 chopped Green chillies – 3 Ginger garlic paste – 3 tspn Thillai’s Curry powder – 2 tspn Thillai’s Garam masala – 2 tspn Thillai’s Chilli Powder – 1 tspn Salt – to taste Water – as required Lemon Juice – 2 tspn Yog hurt – 250 gm Fresh Mint leaves – few Fresh Coriander leaves – few PREPARATION METHOD : 1)To begin making the Ambur Chicken Biryani, thoroughly wash and clean the chicken and set aside. Soak the Basmati rice, for a minimum of 10 minutes.In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. 2)To this add 2 cups of water and bring to a single boil. Add the washed and drained rice and cook until the rice is about 70% cooked. (The rice grain should be undercooked in the center) Set aside. 3)In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.At this stage mix the ginger paste, garlic paste and salt. 4) Saute for a couple of minutes.Then add tomatoes, green chillies, lemon, 2tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S GARAM MASALA, THILLAI’S CHILLI POWDER, fresh mint leaves and fried sliced onions in the pressure cooker. 5)Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well. Allow the chicken to cook until almost done to about 80%. 6) Mix in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked Basmati rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate. 7)Turn the flame to the lowest heat possible.In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. 8)This process is done in order to seal the kadai in which the biryani is cooking. The heat from the hot water in the sauce pan provides heat from the top, while there is heat from the bottom as well creating the effect of “Dum”. 9)Let the biryani sit on this “Dum” for a good 20 minutes.After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.

NATTU KOZHI CHICKEN GRAVY

Nattu kozhi means free range chicken. Nadu(Kozhi) Chicken being the wonderful source of protein Now make it easy to prepare in our thillai’s masala.

YOU WILL NEED

PREPARATION METHOD

Chicken -1 Kg (skinned and cut into pieces) Ginger -2 tbsp (ground with garlic)chopped Garlic -1 tbsp chopped Onions -3 Cups finely chopped Tomatoes -2 Cups finely chopped Cumin seeds – 1Tbsp Bay leaf -1 & Salt -2 tbsp Thillai’s Garam Masala -1 tbsp Thillai’s Turmeric powder -1/2 tbsp Thillai’s Coriander powder -1 tbsp Thillai’s Chillies powder -1/2 tbsp Oil – 1/4 Cup Coriander leaves(chopped) -2 Tbsp

1) Heat oil and add cumin seeds. Bring in simmer.Add onion mixture and saute over high heat till light brown. 2) Add the tomatoes, and saute till fat separates. Now add Chicken Pc’s and mixed well. 3) Add the thillai’s garam masala, thillai’s turmeric powder, thillai’s coriander powder and the thillai’s red pepper and add salt mix well. 4)Keeping the heat high, add the chicken pieces and turn around till they are completely coated with the mixture. 5)Add 1/2 cup water, bring to a boil. 6)Lower the heat and cook covered till chicken is cooked and is soft and tender.

SINDHI CHICKEN BIRYANI

Sindhi Chicken Biryani is a delicious traditional dish that is famous due to its spicy and tangy flavor. This dish is particularly famous in Karachi and Hyderabad. Try this simple and easy recipe of Sindhi Biryani in your home and make your loved ones happy.

Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 4 Sliced Tomatoes – 4 chopped Green chillies – 3 Ginger garlic paste – 3 tspn Thillai’s Curry powder – 2tspn Thillai’s Garam masala – 2 tspn Dried plums – 10 Salt – to taste Water – as required Fresh Mint leaves – few Fresh Coriander leaves – few

YOU WILL NEED

PREPARATION METHOD

1) Heat oil in a Pan, Add onions and fry till light brown and keep aside. 2) Now add chicken in the pressure cooker and cook till water evaporates. Then add ginger garlic paste in the pressure cooker. 3) Roast the chicken till it tenderizes. Then add tomatoes, green chillies, lemon, 2tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S GARAM MASALA, fresh mint leaves, fried sliced onions in the pressure cooker. 4)Simmer on low heat. Then add water and rice in it and pressure cook for 3 whistles or 15 min.

HYDERABADI KACHI CHICKEN BIRYANI

Hyderabadi Kachi Chicken Biryani is a simple recipe made the authentic way by marinating chicken with spices. Very very aromatic and delicious dish.

YOU WILL NEED : Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 4 Sliced Tomatoes – 4 chopped Green chillies – 3 Ginger garlic paste – 3 tspn Thillai’s Easy Biryani Mix – 50g Thillai’s Turmeric Powder – 2 tspn Thillai’s Chilli Powder – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn & Yoghurt – 250 gm Fresh Mint leaves – few & Fresh Coriander leaves – few PREPARATION METHOD : 1) Heat oil in a Pressure cooker.Add onions and fry till light brown and keep aside.  2) Now add chicken in the pressure cooker and cook till water evaporates.  Then add ginger garlic paste in the pressure cooker and all spices.Roast the chicken till it tenderizes.  3)Then add, tomatoes, green chillies, 2tspn of THILLAI’S TURMERIC POWDER, 2tspn of THILLAI’S CHILLI POWDER fresh mint leaves, fresh coriander leaves, fried sliced onions in the pressure cooker. 4) Add 50g THILLAI’S EASY BIRYANI MIX and fry for a minute.Simmer on low heat. Then take another pressure cooker, add water to boil rice. 5)When rice tenderize a little, sieve and in a big pressure cooker, spread a layer of rice first, then add curry and another layer of rice.Cover and simmer for 5-10 minutes on low heat.

BOMBAY CHICKEN BIRYANI

Bombay Chicken Biryani is a famous and incredible biryani from Mumbai. This Bombay chicken biryani is very famous in Pakistani restuarants and is prepared with spices.

YOU WILL NEED

PREPARATION METHOD

Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn & Ghee – 2 tspn Onion – 4 Sliced Tomatoes – 4 chopped Green chillies – 4 Potatoes – 2 chopped Cardamom – 5 Cinnamon – 3 pcs Cloves – 5 Ginger garlic paste – 3 tspn Thillai’s Coriander powder – 3 tspn Thillai’s Turmeric Powder – 2 tspn Thillai’s Chilli Powder – 2 tspn Mace and nutmeg powder – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn Yoghurt – 250 gm Fresh Mint leaves – few & Fresh Coriander leaves – few

1) Heat oil in a Pressure cooker.Add onions and fry till light brown and keep aside. 2) Now add chicken in the pressure cooker and cook till water evaporates.  3)Then add ginger garlic paste in the pressure cooker and all spices. 4)Roast the chicken till it tenderizes. Then add onion, tomato’s, potato’s green chillies, 2tspn of THILLAI’S CHILLI POWDER, 2 tspn of THILLAI’s curry powder, Thillai’s garam masala, fresh mint leaves, fresh coriander leaves, fried sliced onions in the pressure cooker and fry for a minute. 5)Simmer on low heat. Then take another pressure cooker, add water to boil rice. 6)Cover and simmer for 5-10 minutes on low heat.

DINDIGUL THALAPPAKATTI CHICKEN BIRYANI

Dindigul is Tamil Nadu’s Biryani city. The place has been a hot-pot of meeting cultures  and this explains the rich cuisine of the city. Dindigul Biryani is a delicious main dish recipe to indulge in. An amazing South Indian preparation which would simply be loved by everyone.

YOU WILL NEED: Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn & Ghee – 2 tspn Onion – 10 Sliced Tomatoes – 4 chopped Green chillies – 4 Potatoes – 2 chopped Cardamom – 5, Cinnamon – 5 pcs Cloves – 5 Ginger garlic paste – 3 tspn Thillai’s Turmeric Powder – 2 tspn Thillai’s Chilli Powder – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn Fresh Mint leaves – few Fresh Coriander leaves – few PREPARATION METHOD 1)Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn  of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, and yogurt. 2)Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.Wash and soak the rice for 15 minutes. 3)When ready to use, drain the rice over a sieve.Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies,cinnamon,cardamom,cloves to a smooth paste. Keep it aside. 4)In another Pressure cooker, heat oil, add all the wholes spices. Saute for some time.Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well. 5)Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.Now add the cooked chicken and saute well . 6)Add the drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins. 7)Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

CALCUTTA CHICKEN BIRYANI

Calcutta Style Chicken Biryani Recipe Calcutta Design Chicken Biryani. Dish is a tasty mix of rice and chicken together with potatoes, made flavor some as it is cooked the Calcutta method. Terrific to be served for sunday lunch to your household and pals.

YOU WILL NEED

Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn & Ghee – 2 tspn Onion – 8 Sliced Tomatoes – 4 chopped Green chillies – 4 Potatoes – 2 choppedCardamom – 5, Cinnamon – 3 pcs Cloves – 5 Ginger garlic paste – 3 tspn Thillai’s Turmeric Powder – 2 tspn Thillai’s Chilli Powder – 2 tspn Thillai’s curry powder– 2 tspn Thillai’s Garam masala – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn & Yogurt – 250gm Fresh Mint leaves – few Fresh Coriander leaves – few

1)Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn  of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, 2 tspn of GARAM MASALA and yogurt. 2)Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any. 3)Wash and soak the rice for 15 minutes. When ready to use, drain the rice over a sieve. 4)Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies to a smooth paste. Keep it aside. 5)Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well. 6)Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out. 7)Add the drained rice and bring to boil. Cover with lid and cook for 1 whistle. 8)Simmer completely and cook for 10 mins.Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

PREPARATION METHOD

MALABAR CHICKEN BIRYANI

Malabar Chicken Biryani is an aromatic dish. This is the perfect and delicious classic biryani from the northern parts of Kerala.

YOU WILL NEED : Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 8 Sliced Tomatoes – 4 chopped Green chillies – 4 Cashew nuts – 15 Raisins – 10 Ginger garlic paste – 3 tspn Thillai’s Easy Biryani Mix – 50g Thillai’s Garam masala – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn Yogurt – 250gm Fresh Mint leaves – few & Fresh Coriander leaves – few PREPA0RATION METHOD : 1) Heat oil in a pan and add chopped onions and saute till it changes its color. 2) Add ginger garlic paste, chopped green chillies and saute well.Add 50g of THILLAI’S EASY BIRYANI MIX and once smell comes, add chicken pieces to it and stir well. 3) Add yogurt, salt , water and allow it to cook on medium flame.Once chicken is half cooked, add lemon juice, fresh mint leaves, fresh coriander leaves. 4) Once gravy becomes dry, remove from heat.Heat ghee in a pan. Cashew nuts and raisins in the same ghee and keep aside.In the same pan, add rice to it and fry for 5 – 10 minus . 5)Add required amount of water, salt .cover and cook till done.

TEHARI CHICKEN BIRYANI

Tehari Chicken Biryani is one of the popular rice recipe in Hyderabad. It is a very simple and easy to cook in some aromatic and flavorful spices.

YOU WILL NEED : Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 8 Sliced Tomatoes – 4 chopped Green chillies – 4 Cashew nuts – 15 Raisins – 10 Ginger garlic paste – 3 tspn Thillai’s Turmeric Powder – 1 tspn Thillai’s Garam masala – 2 tspn Thillai’s Chilli Powder – 2 tspn Salt – to taste & Water – as required Lemon Juice – 2 tspn Yogurt – 250gm Fresh Mint leaves – few & Fresh Coriander leaves – few PREPARATION METHOD : 1)Heat oil in a pan and add chopped onions and saute till it changes its color. 2) Add ginger garlic paste, chopped green chillies and saute well. Add 1 tspn of THILLAI’S TURMERIC POWDER, 2 tspn of THILLAI’S CHILLI POWDERand once smell comes, add chicken pieces to it and stir well. 3)Add yogurt, salt , water and allow it to cook on medium flame.Heat ghee in a pan. In the same pan, add rice to it and fry for 5 – 10 mins . 4)Add required amount of water, salt .cover and cook till done.Then add chicken pieces first then sprinkle 2 tspn of THILLAI’S GARAM MASALA over it.Leave on low heat to keep it warm.

LUCKNOWI CHICKEN BIRYANI

Lucknowi Chicken Biryani is an aromatic, mild and spicy. It is a very simple and easy to cook.

YOU WILL NEED

PREPARATION METHOD

Chicken – 1 kg Basmati Rice – 1 kg Oil – 4 tspn Ghee – 2 tspn Onion – 8 Sliced Tomatoes – 4 chopped Green chillies – 4 Cashew nuts – 15 Raisins – 10 Ginger garlic paste – 3 tspn Thillai’s Turmeric Powder – 2 tspn Thillai’s Easy Biryani Mix -50g Thillai’s Chilli Powder – 2 tspn Salt – to taste Water – as required Lemon Juice – 2 tspn Yogurt – 250gm Fresh Mint leaves – few Fresh Coriander leaves – few

1) Heat oil in a pressure cooker.Wash and cut the chicken pieces nicely and then marinate them with yogurt , 2 tsp lemon juice, 2 tspn of THILLAI’S TURMERIC POWDER, 2 tspn of THILLAI’S CHILLI POWDER, and some salt. 2) Add 50g of THILLAI’S EASY BIRYANI MIX. Heat oil in a pan. 3) Then add all the whole spices mentioned above and allow them to crackle. 4) Now add chopped onions and fry them till soft.Now add the ginger garlic paste and fry the mix till it becomes golden in color. 5) Add the green chilies ,fresh mint leaves, and fresh coriander leaves in it and fry well. 6) Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely. 7) Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between. 8) Adjust salt and check. Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender. 9) Once the chicken is fully cooked.Remove and finally add the lemon juice.Leave on low heat to keep it warm.

PUNJABI MUTTON CURRY

Punjabi Mutton Curry is one of the most popular non-vegetarian delicacies in India.

YOU WILL NEED : Mutton – 1 Kg Oil – 6 tspn Ghee –4 tspn Onion – 10 Sliced Tomatoes – 4 chopped Green chillies – 4 Cardamom – 5 Cinnamon – 3 pcs Cloves – 4 Ginger garlic paste – 3 tspn Thillai’s Chettinad curry powder- 2tspn Thillai’s Garam Masala – 2 tspn Salt – to taste Water – as required Yogurt – 250gm Fresh Coriander leaves – few PREPARATION METHOD : 1) Clean and wash mutton pieces. Drain water and keep it aside.Heat oil and ghee in a fry pan. 2) Add finely chopped onion and salt.Saute till the onion turns light brown. Add ginger garlic paste and cook till the raw smell disappears. 3) Now add 2 tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S CHILLI POWDER.Combine well and add chopped tomatoes.Cook until the tomatoes turn pulpy and oil separates out from the masala. 4) Add the mutton pieces and mix well.Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.Cook further for 4 to 5 minutes more. 5) Now add 2 cups of water. Stir well.Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.Add 2 tspn of THILLAI’S GARAM MASALA and mix well. 6) Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. The mutton should be cooked till it becomes tender and juicy.Once the pressure turns off, combine gently.

MUSHROOM SALNA

Mushroom Salna is a versatile dish. can do simply with mushrooms as well as with any type of vegetables. It is spicy and delicious.

YOU WILL NEED : Mushroom – 1/4 kg Thillai’s Easy Virudhunagar Salna-50 g Oil Salt to taste Fresh Curry leaves PREPARATION METHOD : 1) Heat oil in a pan. Add chopped mushrooms in it and sauté for some time. 2) Add 50g THILLAI’S VIRUDHUNAGAR SALNA MIX with it. Blend well and add some water.Cover the pan and cook for 15 min . Garnish with curry leaves.UA-135935170-1

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